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I had a chance to preview several of the company’s signature pies the night before the shop opened. The crusts (both white and wheat) are invariably cracker-crispy, and many of the tasty combinations are creative. Take the Piedmont pie, which comes topped with prosciutto, asparagus, Alfredo sauce, arugula, cantaloupe, and four cheeses. My favorite, however, is the Tandoori, with tandoori-spiced chicken, Alfredo sauce, fresh spinach, red onions, scallions, and feta, as well as a garnish of fresh mint after baking. The combination is unexpectedly light and refreshing.
Of course, for those not seeking toppings that range from roast pheasant to smoked salmon, you can create your own pie from more than 45 ingredients.
Bonus: Look for a second location to open on the ground floor of the Spire (891 14th St.) in November.
4500 W. 38th Ave., Suite 110, 303-561-1111